Orange Pork Chops
Save this pork chop recipe for a dreary winter day. The boneless chops topped with orange sections and draped with a Dijon-orange sauce will brighten moods and please palates.
Recipe from Family Circle
3 navel oranges
4 teaspoons extra-virgin olive oil
4 thick top loin boneless pork chops, fat trimmed (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup orange juice
1 tablespoon dark-brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons cornstarch mixed with 2 teaspoons water
Chopped fresh parsley
Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections.
Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm.
Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.
Per Serving: cal. (kcal) 359, Fat, total (g) 9, chol. (mg) 94, sat. fat (g) 2, carb. (g) 29, fiber (g) 4, pro. (g) 41, sodium (mg) 604, Percent Daily Values are based on a 2,000 calorie diet